Hello friends! Welcome to the fifth installment of Seasonal Food Friday! Got a bit of a late start today. I've been a bit under the weather the past few days, but I'm doing a little better today. This week I'm featuring Grilled Veggies! Grilling veggies is a great way to work with the bountiful offerings of this summer's Farmer's Markets. They can be fantastic side or even main dishes for those hot nights of summer when you don't want to be bogged down by a heavy meal.
One of my good blog friends mentioned last week that she wasn't much of a meat eater and asked if I had any recipes along those lines. Well, it got me thinking about the fact that I do tend to be a bit heavy on the carnivorous side when it comes to the recipes I post, and frankly, it's not like the hubbers and I eat meat dishes 7 days a week. So, after this brief video from Kraft Foods, I'll give you some basic ideas for a couple of delicious and satisfying meat free Summer meals.
I'm giving an extra special shout out this week to Holly, from A Life-Size Catholic Blog who was my inspiration for this weeks Seasonal Food Friday recipes! I hope Holly (and of course everyone else) enjoys them!
So.... On to the recipes!
Grilled Vegetable Flatbread PizzaYou can make your own flatbread dough or purchase your favorite flatbread from your local bakery or grocery store. If you've never done it before, making your own Flatbread is not as difficult as you might think. Once these are made these or you've purchased your favorite store brand, it's a snap to put these pizzas together.
If you've ever made those old college stand-bys, "English Muffin Pizzas", then you've already got a bit of experience! LOL Plus, it's a great activity to share with the kiddies! To start out, I'll give you the "finished" pizza recipe and then I'll give you the recipe for the flatbread itself. These pizzas can be baked in your oven, or cooked on your grill!
- 1 Naan Recipe or 2 Lg Store bought Flatbreads
- 3-4 Cups **Assorted Grilled Vegetables
- 12-16 oz of Crumbled Goat Cheese, Crumbled Feta or Shredded Mozzarella or Jack Cheese
- Extra Virgin Olive Oil
- Small bunches of Basil. Thyme, Oregano or a favorite herb, chopped or torn into small pieces
Make/Grill your flatbreads ahead of time and set them aside, or purchase them at the store. After grilling your Vegetables, drizzle them with a little olive oil and set aside. You can grill up your veggies up to 2 days ahead. Just cover and refrigerate until you're ready to use them.
Using any or all of the ingredients above, layer your toppings on the pre-baked flatbreads (I recommend finishing with the cheese on top) and either pop them onto your grill and cook over a medium heat with the lid on OR, in a pre-heated 350 degree oven for about 10-12 minutes, or until the cheese is melted and bubbly and the Vegetables and Flatbread are heated through.
Let them rest for about 4 or 5 minutes before cutting them into squares and serving. You can add so many different vegetables or fresh herbs that the possible combinations are endless! Be creative! Let the kids pick their favorite toppings and add them to the Flatbreads themselves before cooking.
*** Flatbread recipe follows at the end of this post.
Grilled Vegetable Pasta (served either hot or chilled as a salad - You can't go wrong!)
- 1 Lb of your favorite Pasta (Radiatori, Gamelli, Fusilli, and Farfalle work great)
- 2 Cups Assorted Grilled Vegetables, chopped coarsely
- 1/4 Cup Red or White Wine Vinegar
- 1/2 Cup Extra Virgin Olive Oil
- 2 Tbls Chopped Fresh Herbs or 2-3 Tsp Dried Italian Seasoning
- 8 oz Cubed Cheese, such as Monterey Jack, Mozzarella, Fontina, or Crumbled Feta
- 1/2 Cup Black Olives, pitted & sliced OR any other Olives like Kalamata, Nicoise or Jumbo Green
- 2 Tbls Capers, rinsed and drained
Toss your Grilled Vegetables in with your Pasta, along with the Olives and Capers. (these are optional - if you or the kiddos don't care for either one or both, just leave them out) If you're making this several hours ahead of time to serve as a cold Pasta Salad, cover and refrigerate without your Dressing or your Cheese until about 15 minutes before serving. If you're serving it right away (either hot or at room temperature
(courtesy of allrecipes.com)
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water
- 1/8 cup white sugar
- 3 tablespoons milk
- 1 egg, beaten
- 2 teaspoons salt
- 4 1/2 cups bread flour
- 2 teaspoons minced garlic (optional)
- 1/4 cup butter, melted
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
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